Chef's Profiles

“San in Seoul has captured Asia’s attention thanks to Chef Jo Seung-hyun who builds a well-thoughout-out personal vision of modern Korean cuisine.” By Amy Van

Luke Nguyen
Past, Perfected

“Top chef Luke Nguyen brings Vietnamese flavours full circle at Tran Dynasty in Fairmont Hanoi, presenting a nuanced, fine-dining interpretation rooted in history yet shaped for today.” by Amy Van

Daniel Nguyen <br> Leading Beyond The Kitchen

Daniel Nguyen
Leading Beyond The Kitchen

From mentoring Vietnam’s next generation of chefs to shaping the culinary vision of three luxury resorts, Chef Daniel Nguyen reflects on leadership, authenticity and the future of Vietnamese gastronomy. He shares why exceptional hospitality begins not in the kitchen, but with people, purpose and a commitment to continuous growth.

Chef Eddie
On the Art of Omakase

For Chef Nguyễn Đăng Kỷ Cương, better known as Chef Eddie, omakase is more than a tasting menu, it is a relationship built on trust. Blending Japanese precision with Vietnamese memory, his quietly confident cuisine transforms familiar flavours into deeply personal expressions of craftsmanship, culture and contemporary fine dining.

Chef Jonathan Koh <br> The Art of Cooking with Emotion

Chef Jonathan Koh
The Art of Cooking with Emotion

For Chef Jonathan Koh, cooking has always been deeply tied to memory, emotion, and human connection. From humble family kitchens to Michelin starred restaurants in France and the evolving identity of VOYAGE in Saigon, his cuisine reflects a philosophy where refinement is expressed not through excess, but through sincerity, balance, and feeling.

Chef Jaiden Nghiem <br> The Man Who Tames Fire

Chef Jaiden Nghiem
The Man Who Tames Fire

At El Toro, dining unfolds with quiet precision, where fire, technique, and restraint come together to shape something deeply personal. In this conversation, Chef Jaiden Nghiem reflects on his journey, his evolving philosophy, and the art of creating spaces where guests can slow down, connect, and simply feel at ease.

Chef David Thai <br> The Soul of a Modern Bistro

Chef David Thai
The Soul of a Modern Bistro

In a culinary landscape where flavors can echo memories and technique becomes a language of emotion, Chef David Thai stands at the crossroads of East and West, crafting dishes that speak with quiet precision and soulful intention. His story - shaped in Paris and refined in Vietnam - unfolds through a devotion to purity, balance, and authenticity.

Chef Thao Na <br> The Art of Gentle Power in the Kitchen

Chef Thao Na
The Art of Gentle Power in the Kitchen

Chef Thao Na’s culinary journey defies convention. In a world where kitchens are often shaped by intensity and bravado, she chose a gentler strength: femininity expressed through patience, intuition, and emotional depth. Her cuisine becomes a form of storytelling, where French discipline frames Vietnamese memory, and each dish reflects the quiet courage of carving her own path.

Chef Benjamin Werge Jensen: From Copenhagen to the Clouds of Sapa

Chef Benjamin Werge Jensen’s path was not scripted. Drawn first by curiosity, then by purpose, he journeyed from Nordic kitchens to Vietnam’s mist-covered mountains, where classical technique now meets remote landscapes, local communities, and a growing sense of belonging.

Rose Ang
Culinary Trailblazer

An international career specialising in Japanese cuisine, extensive stakeholder management experience, and the ability to create a cohesive and effective operational flow between front of house and kitchen are just some traits that define Chef Rose Ang.

Mauro Santarelli <br> Reimagining South American Flavours At Chupacabras Bali

Mauro Santarelli
Reimagining South American Flavours At Chupacabras Bali

Set in the heart of Bali, Chupacabras is where South American culinary flair finds its bold, modern expression. At the helm is executive chef Mauro Santarelli whose roots and journey span agronomics, European kitchens, and the vibrant traditions of South America. In this exclusive interview, he shares how Chupacabras Bali reimagines regional classics with creative twists—blending culture, technique, and local Indonesian ingredients to offer a truly distinctive dining experience.

Harry Ang - A True Calling In Authentic Singaporean Flavors

Harry Ang, a Singaporean engineer turned restaurateur, transformed his passion for building into a love for creating unforgettable dining experiences. With a commitment to preserving traditional Singaporean cuisine, he founded Lion City restaurants in Vietnam, where he brings beloved, authentic dishes to life with exceptional flavors.

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Chef's Profiles

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